Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

READ ME. THIS IS NOT ABOUT FISH TIME TEMPS...WELL SORT OF.Here at ChefSteps, our only job is to serve you. We want to get you content and tools that help make you a smarter, more confident cook. 
What is the best way to go about that?
What is the most helpful way to have access to simple straight-forward content from the CS kitchen? 
The kitchen is working on stuff all the time (like, all the time) and cannot get enough video bandwidth to get it all to you, so the kitchen is looking for additional ways to get you the content you want, faster. We work on this stuff constantly and then polish it up dearly for you to use and share. I, Grant, would like to hear from you about what you find most helpful. ChefSteps wont stop making beautiful videos about your favorite recipes and techniques but if the kitchen was also posting stuff like this very activity in the forums and gallery, say about everyday, what would you say to that? The photos would not be very beautiful because most of us in the kitchen suck at that sort of stuff. But that is why we have Kristina Krug, Reva Keller and Rick Wallace (these guys make your favorite videos) when we need to whip out the big guns. So, go through this content and let me know what is useful, what is not, and what we could do better. The flow and methodology will vary from content to content, but for something like this simple time and temp content... you get the idea.Also, this content was going to be in the upcoming sousvide class. Is this good enough to just be popped in as is, do you think?

Fish time / temps